Clean Classic Gingerbread with Maple Glaze
Yields: 1 loaf, 12 slices
This easy recipe is perfect for chilly winter days! The gingerbread is full of warm, spicy flavors, and the maple glaze on top brings a little extra sweetness. Leftovers will stay fresh for at least four days if stored in an airtight container in the refrigerator.
  • for the gingerbread
  • 2 cups (240g) whole wheat or gluten-free* flour (measured correctly)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp (11g) ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup (180g) plain nonfat Greek yogurt
  • ¼ cup (60mL) molasses
  • ¼ cup (60mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • for the glaze
  • 2 tbsp (30g) plain nonfat Greek yogurt
  • 1 ½ tsp pure maple syrup
  • ¼ tsp vanilla crème stevia, or to taste
  1. Preheat the oven to 325°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. To prepare the gingerbread, whisk together the flour and next 7 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the yogurt, mixing until no large lumps remain. Stir in the molasses and maple syrup. Alternate between adding the flour mixture and milk to the yogurt mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal parts.)
  3. Spread the batter into the prepared pan. Bake at 325°F for 35-40 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. To prepare the glaze, stir together the yogurt, maple syrup, and stevia in a small bowl. Just before serving, drizzle the gingerbread loaf with the glaze.
Notes: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured correctly. I cannot guarantee whether any other homemade blends will work.

Do not substitute anything for the molasses. It’s a dark, thick liquid with a consistency similar to honey, and it’s what gives gingerbread its iconic flavor and color. Molasses is inexpensive and can be found on the baking aisle near the other liquid sweeteners.

Any milk may be substituted in place of the nonfat milk.

Do not substitute any other liquid sweetener in place of the vanilla crème stevia. Liquid sweeteners will make the glaze too thin and runny to stick to the gingerbread loaf. If using a different granulated sweetener, you’ll need the equivalent of 1-2 tablespoons of sugar.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at